With the weather getting hot hot hot, we are here to guide you through how you can keep cool this summer. For all you ice cream lovers, this one's for you! Our homemade chocolate ice cream made from your favourite Gnaw Bar is the perfect indulgent fun in the sun. Just sit back, chill and enjoy the creamy chocolatey goodness. Here is a recipe and step-by-step guide to making Gnaw Chocolate Ice cream: Courtesy of BBC Good Food.
- 250g GNAW 70% Dark Chocolate chopped into small pieces
- 500ml double cream
- 340g can sweetened condensed milk
- 1 tsp vanilla extract
- 50g of your favourite GNAW bar
- sea salt flakes, to serve (optional)
Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn’t touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don’t want the mixture to be too stiff – as soon as the beaters leave a trail, it’s ready.
Gently fold the melted chocolate into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in your favourite GNAW bar chopped up for an added crunch and surprise throughout the ice cream. Scrape the mixture into a 1-litre freezer proof container. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.